This Thai green curry is wonderfully fragrant and is prepared with a homemade curry paste. Serve it with rice and a side dish of Chinese cabbage or broccoli florets stir-fried with garlic and a little soy sauce.
6 people made this
2 tablespoons sunflower oil
600 ml fish stock
2 tablespoons fish sauce (optional)
2 tablespoons sugar
300 g new potatoes, halved
1 red capsicum, seeded and cut into strips
500 g white fish fillets, sliced across into medallions
Mix together all the ingredients for the green curry paste and stir in 6 tablespoons water. (If you have a food processor, you can save chopping time by using the machine to blend all of the paste ingredients with the water until smooth.)
Heat the oil in a nonstick pan. Add the curry paste and fry for 5 minutes, stirring frequently, until the water has evaporated and the shallots have softened and are starting to colour.
Pour the fish stock and fish sauce, if using, into the pan and stir in the sugar, potatoes and red capsicum. Bring to the boil, then cover and cook for about 10 minutes or until the potatoes are almost tender.
Add the fish, snow or sugarsnap peas and coconut milk, then cover again and cook gently for 5 minutes or until the fish flakes easily. Remove from the heat, stir in the lime juice and scatter over the coriander to garnish. Serve hot.